How Is Worcestershire Sauce Made? | How Do They Do It?
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- Опубліковано 19 лип 2024
- Worcestershire Sauce was invented in 1835 when a posh army officer went to India to help run the British Empire. He fell in love, not with a woman, but with a fish sauce. DCODE how the iconic sauce is made in England today.
#DCODE, #HowDoTheyDoIt, #WorcestershireSauce - Навчання та стиль
The geezer who tried it after a couple of years was a badass.
That was a true Brit moment I'm sure
Fermentrd fish is used all over the world.
I bet that particular batch could put hair on your chest.
Was probably drunk
But not as badass as the first guy that tried milk...
Hey... You see that funny looking thing over there?
No... The one with the balloon hanging down...
Well I'm gonna squeeze that balloon... And whatever comes out... I'M GOING TO DRINK IT!🤣🤣🤣
Honestly just clicked this video to figure out actually how to pronounce Worcestershire.
Watched vid. I still don't know.
Liam P woos-ter-sheer
Wuus-tir-sha I say 😊
It's Wus ster sherr
It's Wus ster sherr. Known as the smelliest county in england.
Worcestershire has such a unique flavor its easy to see why its lasted the test of time. I was shocked to find out what is actually in it. I bet most seafood haters had no idea it contains anchovies as i didn't either.
It says on the bottle.
Probably don’t know what’s in Caesar dressing then do you
Yo i hate seafood but i was also shock to realize that anchovies was part of the ingredients.
@@martinisawe6300 not just anchovies, really old anchovies
@@poopinyourhandandthrowit7356 omg i cant ever it ceasar dressing again
I love this stuff. I wish they sold it by the gallon! The ancient Romans loved a fermented fish sauce called Garum. Such sauce is very popular in Vietnam and Asia in general.
They actually do
They do sell it by the gallon. I buy the gallon jugs off amazon. They're mainly intended for restaurants, but I use it in everything I cook, I even drink it on its own sometimes (just like shots of it, I don't have like a pint glass full of it), so it's a lot more frugal to buy a gallon jug of it than to buy tons of smaller bottles of it. It costs more in terms of the up front cost, but it's much cheaper per litre.
But yeah, it makes all food taste better, because it's an MSG bomb, it's packed full of it because fish (and especially anchovies) naturally contain loads of MSG, as does meat, vegetables and fruit such as tomatoes, cheese, soy sauce, fish sauce, and oyster sauce, among other things. There's a reason why pizza (and really all Italian food) tastes great, it's because they combine one MSG bomb (tomatoes) with another MSG bomb (cheese). Parmesan cheese in particular has tons of MSG in it.
I also buy bags of pure MSG off amazon too. So I add Worcestershire sauce AND pure MSG to everything I cook, because as much as the MSG helps make Worcestershire sauce taste amazing, I just love the taste of it so much anyway. Otherwise I'd probably just use the pure MSG on its own. Worcestershire sauce makes everything taste better.
It's never been a problem when I add MSG to food and serve it to other people, because it's a complete myth that it's bad for you and causes headaches. It's entirely placebo. Every single study done on it, people will be given an MSG-free meal and told it contains a lot of added MSG, and they'll complain of headaches and so on. And then give them a meal with a ton of added MSG in it but tell them it has none in it, and they won't complain about headaches or any other ailment.
It's actually good for you. Because if you replace all the salt you add to food when cooking it with MSG, you'll reduce your sodium intake by a huge amount, because MSG has less than ¼ of the sodium in it as table salt does. So it's great for people who need to reduce their salt intake. They just replace all the salt they use with MSG, and their doctors will love them for it, as will their loved ones, because they'll be a lot healthier.
You ever just wonder how someone came up with fermenting things like they just thought hey I’m gonna let this sit for a couple years then eat it
I know a relative of Perrins. Apparently the original mix was forgotten in the basement of the pharmacy until for some reason the pharmacy business was moved and it was found. Someone tried it and the rest is history.
Lots of people went down hard trying lol.
Usually people find out this kind of stuff by total accident. That's what they said about this. They tried copying a fish sauce, and tasted it fresh and it was horrible. They stored it in a cellar and forgot about it until a couple months later. What they found was gold after it fermented.
You ever have a jar of something in your fridge you just don't feel like throwing out? It's like that.
Fermenting small fish dates from Roman times. Iirc the result contained MSG.
"He fell in love with not a women, but a fish sauce"
We've all been there.
Same thing, isn't it? 🤣
Hahahahahhahahahahahahaha
ahahahahha
Lmaooooooo
Easily confused by the smell.
I used to work in a group home where management came in and threw away the bottle of Worcestershire sauce because they thought it might be past its expiration date. I was like, "Do you even know what Worcestershire sauce is? By definition it has already gone bad. That's what gives it its flavor."
That doesn't meann that everything that's gone bad tastes good and is healthy
What I find interesting is they mature each ingredient separately as opposed to the sauce as a whole. I assume the reason is to ensure a standardized Lea and Perrin's flavor profile, whereas batch fermintation can vary widely from batch to batch.
They'd have a bacterial hell if they made all that shit together at once 🤣
Not to even scratch the surface of how most of the ingredients would be completely devoured by the acidity in the time it takes to prepare
they don't age the final sauce at all?
It really shows how brilliant you are when you pretend to never have heard of the US or our spelling conventions, lmao.
*standardiSed *flavoUr
Omg I can't wait to tell my vegan friend that his favorite sauce has fish in it
It says so on the bottle.
@@freighter109ha4 Silly, everyone knows vegans can't read.
Wait till your friend start eating and watch their faces 😂
I want a follow up by Daniel R lol.... i want to know how it went.
I hope they don’t also like marshmallows because they’re going to be very upset as well.
For the common human: “Worcestershire sauce”
For me: “Worsorcerstercershirester sauce”
Gesa Saint LMFAOOOO !!! Ditto 🤣🤣
I read that in Yosemite Sam's voice. ;)
Wershashasha something...
Worse chester shire sauce
Whooshisher.
I drink it straight from the bottle. Not chugs, but like a whisp of a drop I suck in and aerosolize… it’s like an explosion of every amazing flavor all mixed together in perfect harmony. No exaggeration, it’s my favorite tasting substance on earth (that I’ve discovered so far). And only the original… other brands are not even close to the same.
The stuff is irreplaceable in my kitchen. Pretty interesting to learn how it’s produced and its history. Had no idea.
there's one just like it and made in england but half the price. can't remember name but it's a northern thing.
@@bretwaldablahblahblah3578 lea and perrins?
@@gopatch4glaves692 Hendersons
I use Worcestershire when marinating my meats and it always comes out fantastic. Thanks for showing me where it actually comes from.
ua-cam.com/video/4G6e4TaJxkI/v-deo.html
Enjoy 😊
try using it with yogurt in ya marinade!
I add a little thyme to that too.
Give coconut aminos a try. The flavor is very similar and it is packed with nutrients
stop eating so much meat!
Me: I have no interest in fermented fish.
UA-cam: We beg to differ.
Worcestershire sauce I like... now fermented fish like surstromming I may have a problem with...
🤣🤣🤣
I know UA-cam does that to me all the time.I'm not interested in something in for the next 3 hours I'm watching how they make Worcestershire sauce and the history of it. The other day I watched some old lady in India making food for homeless children and did that for about two and a half hours in the middle of the night when I couldn't sleep.lol
Its been in my recommended for a month. I finally caved.
Your name in my language means "Over there" guess youtube saw your name and wanted you over here :p
This is the one brand name item i won't skip and use a store brand. I am in my 80's and wouldn't buy anything else. I use it in many items that cook. Thanks Lee & Perrins for your wonderful sauce.
MMmmmm thanks for all the work for all these years! Reminds me of my beloved Tabasco sauce and steak sauce...
I saw a documentary about Roman food once, and they mentioned a favored commodity, a sauce called "garum" which Romans were mad for. It was a sauce whose main ingredient was fermented fish. The documentary then went on to say that today, Worcestershire sauce was the closest thing to compare it to. Now we know why...lol. Fermented fish....who knew!
Asian 'fish sauce' is probably the closest to the Greek. It was shipped everywhere.
I saw a youtube video where a guy tried to recreate garum. It didn't look appetizing, but that doesn't mean the original stuff wasn't good.
🤑
Fish sauce has never stopped being used in Asia and is a central part of cooking
@@Madmen604 fun trivia: this asian variant of garum "fish sauce" is the distant ancestor of modern ketchup, after it passed through both evolution in both English, and American hands!
"Ketchup" is the english pronunciation of the ancient Chinese term "膎汁"
(the Americans are the ones who added tomatoes)
I still, after all these years, wonder what the actual sauce he wanted recreated tasted like and if it still lives on to this day
Fish Sauce is what it’s called, though it had a lot of regional names. It tastes especially salty. It’s a pretty acquired taste, but I recommend giving it a try.
“Fish sauce” is popular in Asian cuisines
Then go to southeast Asia country where they originated from
@@Fotosynthesis858 yeah, but THAT kind of fish sauce is definitely NOT worchestershire!
Maybe it is still fermenting
Omg!!!! I grew up almost drinking this sauce!!!!! Use it in so many recipes and foods!!!! I hate anchovies, but I'll never give up my Worcester sauce😋😋😋😋😋😋😋😋😋😋😋😋
It's a happy sauce!!!! Thank you Lea & Perrins for making such a treasure!!!!🏆
SAME! I despise the smell and taste of almost all fish but I LOVE Lea and Perrins Worcestershire sauce! It is a main player in my home-made salad dressing, it goes in burgers just before getting the pan treatment, it caramelizes so well in my cast iron pan! It is a subtle background flavor in my beef stew. Could not live without it!
Worchestershire. It's literally in the title of the video. And on the bottle you love so much
@@biggrocc19 A rose by any other name smells just as sweet.
I love to watch how they make things, and WOW, Worcestershire Sause is amazing!
Legitimately had no idea it was made from fermented fish.
Nice haircolour
MasterP420 Nice ass
Martina Smith you ever ate fish sauce before tho?
.
@@distone2480 I have actually. My ex was Viet so I had it with a bunch of dishes haha.
Thank people of the past for being nasty enough to taste 2yr old sauce for us
well currently there are still taste testers for companies and I imagine they have tasted some very nasty and questionable things even in modern times (the Jelly bean tester comes to mind to name one).
Lol...you ain't kidding..lol.
@@joesmith701 Back then a lot of things were aged for years. Refrigeration and canning were unknown. Cheese, pickles and sauces as well as spiced fermented and preserved foods.
@@mrdanforth3744 yeah but the idea is there are more than likely people that do the same thing now as then >.> I'm not doubting the people in the past have tasted bad things just that there are still people doing it.
yeah my x g/f tasted like 2 yr old sauce everytime . i
was a lucky guy
I LOVE Worcestershire sauce for searing beef…meatballs, roasts, steaks, etc.. Delicious! I’m so happy Aldi carries it now!
I'm from Bengal and there is no such sauce that I've heard of. We do make a lot of fish curries with tamarind juice and pulp or sometimes with mustard paste as well (where we grind soaked mustard seeds, green chillies and salt in mortar and pestle). Those fishes are fresh water fishes from the river Ganges. Those types of curries are still made from fresh ingredients in our homes. Maybe that's what was tasted and the scientists recreated it using anchovy.
You need to try it! Goes great on steaks, in stew, on burgers if it's beef it is probably good with this sauce. I had no idea there was anchovies in it, wouldn't guess but then again what Asians do with oyster sauce is pretty taste too
@@angelbrumfield6134 Beef is banned in most states in India as cows are considered to be holy so we'll probably have to have the sauce by itself...
@@KushagraJuneja good on goat and chicken too.
That's because it's an east Asian sauce which is still in use today commonly and always has been.
@@frawgeatfrawgworld they mentioned in the video that the origin is from Bengal which is in eastern part of India and nobody uses anchovies here. I'm just clarifying. I happen to be born and brought up here so I think I'd know
I live in New Jersey and never knew there was a Lea & Perrins factory here! I've absolutely loved Lea & Perrins since I was a child - we'd visit my grandmother every weekend and she would always serve loin of pork, and my father would cut it up for me, form a circle on my plate, and pour out some Lea & Perrins into the center.
The only thing that's changed, from what I have seen, is that back then the label would have a small hole near the bottom and next to it would be the words "Time to buy more!" I wish they'd bring that back - I don't see how they can call the label 'iconic' without that reminder near the bottom of the bottle!
"My god! This is disgusting!"
"Yes, indeed it is old chap!"
"Well that was clearly a failure. Should we dispose of it then?"
"No, I think I'll keep it in my cellar for a few years for some reason."
*a few years later as he is eating breakfast, the early morning sun shines through his kitchen window and suddenly a thought occurs*
"You know, I think today is the day that I eat more of that horrible sauce that has been rotting away in my cellar for years."
Exactly. Some important details were omitted lol
Mandu 😂😂😂💀
😂😂😂😂😂😂😂😂 Good one old chap!
This works for beer too. We bottled a nasty batch and forgot about it in the basement. 18 months later and it was incredible.
@@KidCorporate same thing for scotch lol
I read somewhere that a guy lived to over a hundred years old. When asked his secret he said that he had a tablespoon of Worcestershire sauce every day for decades. Fish, garlic and tamarind are all considered very healthy.
And molasses, it has lots of minerals. The narrator left it out of the featured ingredients.
Never knew I was interested until I was. Very interesting and it's an amazing marinade base
Bless the nasty SOB that decided to give fermented fish juice a try a few years later. This is the best stuff ever.
When you're poor, you'll try anything to make the cheap food you eat taste good.
I read your comment with a Scottish accent, I don’t no why but it sounded right lol
He had to have lost a bet.
Romans did it first.....garum
My other half is filipino and they have Patis a fermented salty fish sauce. Hold the nose and drink a gallon of water! 'Wustesure' is my favourite and I can take it neat! oh yeah! And it doesn't stink the whole place up! I do think there's more water and sugar in the US version though.
Walk down to the anchovies basement...
"HELLO LADIES!!!"
Q rico...
Good mornin ladies
Cuz he got high
Colt 45 Afro, man I know the reference 😎
crazy rap
gotta love Worcestershire sauce ...never imagined such a long and complex process to make it however.
I can drink it like a shot, and the thought of it, makes my mouth water. Steak n baked potato is my favorite combo.
“Iconic orange label”
I’ve literally never seen a bottle of this that didn’t have a brown label
Facts
SAME
For real! Looking at the bottle right now to marinate a salmon, and its brown as all get out!
Lydia Halliday the bottle I have is an orange label
Its orange in Australia, where you guys from?
At the end they mentioned their other factory in New Jersey, USA . This is because no one in New Jersey would notice the stench of rotting fish.
LMAO
im the guy at 30 seconds talking. this is lies! CLICKBAIT!
The American W sauce is not made the same...
@@nateadams4466 you really are..
@@nateadams4466 what are the lies? Lol
I ran out of worcestershire sauce and found a simple recipe on line. I now make my own
Anyone else click to see how they would pronounce “Worcestershire” lol
A factory filled with anchovies, onions, and garlic fermenting in vinegar💀💀💀
4DhumanInstrumentality it actually sounds like it smells delicious. I love the smell of garlic.. and onions.. the fish part is the only part that gives me pause.
@@b3at2 without anchovies the Caesar dressing and barbecue sauces would be lacking greatly.
@@bff1316 yup. They add needed oil to help bind everything together. Also they give off good flavor.
4DhumanInstrumentality I would imagine it was originally accidentally made in a ship somewhere on a long journey....stored stuff I’m barrels combined...
....I thought you were describing the digestive system.
How it’s spelled: Worcestershire.
How it’s pronounced: Wstshr.
I pronounce it wistchershire 😉, but I pronounce the city in MA Wooster.
Darrell Lim 🤣🤣🤣🤣
we always pronounced it whir shtir shire. often we will play with it and call it whir shtir shire shear shaush
Wuster is how people from Worcester pronounce it.
Because it's Worce-ster-shire, not Wor-ces-ter-shire.
During the pandemic I remember wandering into a local supermarket & looking at the sauce section, the Lea & Perrins were sold out for months, there were other worcestershire type sauces available, but not real one. But I am not Mr Silly, I always have a few bottles on hand as you never know when you might feel like a bloody mary or a marinade for a perfect steak.
i love my L&P sauce... so happy to have discovered it, THANKS!!!
its really amazing how things are invented, whether by an experiment and just by accident
Or copied...
Oh hey , its that one sauce I can never pronounce. My worst enemy.
I used to have that problem too. Then I broke it down.
The sauce is made in Worcester, England (pronounced "worst-ter"), in the shire (kind of a county or area of land in England) of Worcester, therefore... Worcestershire (worster-shire) sauce.
Hope this helps!
Thank you Mike!
@@mikehurley7945 thanks, mike. you're a good teacher.
mike hurley well.. no. It’s pronounced wust-er-sha here in England and people normally just refer to it as Worcester (wuster) sauce
@@skankhunts42 Thanks! My problem must be my Southern American accent. (or listening ear!)
So, it's a three syllable word? (Wust-er-sha-sauce, with no "ire" after the sha "?)
It sounds better than "Woo-chester-shire" sauce, which I have heard frequently! (I live in Southern Alabama, near the Gulf of Mexico. It's a nice place.)
I did not expect to see Vintage Space Amy on this. What a trip.
Worcestershire Sauce! My favorite! Great documentary! Thank you! 😋
Lea: Remember that putrid sauce we made three years ago?
Perrins: Oh yes. Quite horrible indeed.
Lea: I'll give you a farthing to try it.
Perrins: Right! Let's give it a proper go then!
History made.
This comment is gold, should have 10,000 likes
That made me laugh out loud!
Pillock
😂🙃🤣😂 literally laughed out loud
Can't help but imagine Stephen Fry and Hugh Laurie saying these lines.
fermented fish, rotting onions and garlic soaked in malt vinegar, a true english delicacy.
for a country that colonized half the planet, their cuisine is more tragic than their dentistry.
@@dcentral we were too busy colonizing, food just wasn't our thing lol.
dcentral we have a more varied cuisine than just about any other nation, precisely because of our empire. Plus, we have statistically better teeth than Americans because dentistry is available to everyone on via the NHS. It does not cover cosmetic treatment like whitening, which is why you don't see so many artificially white teeth but we have fewer extractions and fewer fillings on average than a typical American.
@@dcentral oh dear! Another stereotype monger. Dental health in the UK is actually better than the USA. As for cuisine the 'bad English food' accusations stems from Americans stationed in the UK during WW2 when food was rationed. Let me educate you. Try properly cooked or baked English dishes and you will enter one of the world's best - roast beef & Yorkshire pudding, Cornish pasties, cheddar cheese, Bakewell tart, Victoria sponge, trifle, fish & chips, Eton mess, bangers and mash, Lancashire hotpot, Cornish ice cream, Devonshire clotted cream, stilton, apple pie, jam roll-poly, brown Windsor soup - its all the food of the Gods.
@@asensibleyoungman2978 Ye you really convinced us that dental health in UK is better than in US. Try to compete with Spain at least . 😅
I LOVE Worcester sauce...never knew, or even thought about, how it was made...ill be honest, next time I use some im not gonna be able to get images from this video out of my brain haha
Perhaps the greatest sauce known to man. Love it. Always a bottle in my kitchen, inclusive of a back-up bottle.
Hendos is better 😁
Soy sauce is the greatest sauce ever
Its the GEICO gecko narrating this. Crazy..
Lmfao ur funny
Mystic Void 😂😂😂😂
That sauce is literally ESSENTIAL in my kitchen... All my meat and poultry dishes are prepared with that sauce, because it gives a flavor that is simply unique!
I knew about the tamarind and the anchovies in the recipe, but didn't know about the fermentation part... Really cool!
Great Flavor. Goes with almost everything. I am from India and Tamarind paste, sauce and dried whole fruit is used extensively in Indian Cooking particularly in the Southern Part of India. the Word Tamarind is from the Arabic Tamar Hindi which literally means Indian Date.
The 3 hardest things to say: „I love you.“ „I need help“ and „Worcestershire Sauce.“
Why am I watching this I've literally never used this sauce before
Winnie Yao I haven’t either
You should.
You're missing out. Add some Lea & Perrin's to cheese on toast as it's under the grill or a wee bit to some spaghetti bolognese, it's amazing.
This sauce is nothing special.
I add to marinates
I have a cookbook from the 40s and darn near every recipe includes Worcestershire sauce and/or mayonnaise.
Worcestershire and mayo make everything taste better.
Time's Up yea, especially with a good Reuben sandwich with a side of fries
That sounds hilarious "BrutalMoose" found an old cookbook and made a banana on lettuce with mayonnaise and walnuts.
What was wrong with people's taste buds?
Don't forget the gelatin.
Porque no los dos?
Hey, the "Vintage Space" channel lady on UA-cam is in this...
I LOVE this sauce!
Lovely stuff Lea and Perrins Worcestershire Sauce, I always have a bottle about. Still made in Worcester too as it should be, delightful city.
I think it’s hilarious that they built a second factory in the US just to supply the US
And we proudly slap tan labels on the bottles, hahaa. I was so confused when he said iconic orange label.
We use it a lot. Try green beans with a tablespoon of worchestershire sauce with some onions and bits of bacon.
Spicy good
Mike Ries I’ve had before I’m from the USA and it’s delicious
Fattest country in the world. Also our government let's them put chemicals in our food.
@@TamponTea delicious chemicals.
I always wondered how "what's this here sauce" was made, now I know.
"What's this here" 😆
Got some in my fridge! This is a really interesting vid, good to know what's in the bottle and how it's made!
Mmm I love that anchovie savouriness and that tangy tamarind acidity. Can't imagine how I used to cook without it before!
narrator: "each bottle is filled to precisely the right level"
video: bottles are clearly not all filled to same precise level
maybe the bottles are not the same size ;p
Walls of the bottles are not even in thickness, it's the same volume in each bottle but different levels because the bottles vary in thickness
@@PhantomSquid and you know this to be a fact how?
Filling a series of bottles so that each bottle is filled to precisely the right level does not imply that all bottles are filled to the same precise level.
Your logic is faulty if you think otherwise.
@@terencekreft482 so is the filling mechanism irregular, or, is the volume of the bottles? answer: you don't know
Monday, 8 am, you open one of those barrels with the 3yo anchovie yum paste
"best job ever"
No need for coffee.
@@lilljacob Exactly, I don't think anyone could smell that stuff and not immediately be wide awake.
The ads is 3 weeks. (Average date to suiside)
Best one of my top 3 kitchen sauces among pesto and sriracha. Just love it.
So interesting. Thanks for sharing this.😁
Explains the smell coming out of Jersey 😂
@Lemmesmash - Explains the smell coming out of my jersey.
Explains the smell coming out of Jersey 😂
Funny
LMAO
I mean it's largely due to the giant waste management areas greeting you on the turnpike as soon as you get off a flight to NYC. Everyone assumes it goes on for the other 8700 square miles.
You don't gotta hide a recipe that takes 3 years.
Maybe not from individuals, but other large corporations. Lol
Or maybe from individuals as well, if the ingredients include, semen, urine, excrement, blood, bugs, rodents, etc. Then yes, they would still like to keep it a secret...Lol
I'm not a grammar Nazi, but that "don't gotta" is a slight nuseanse
@@adnanchinisi7871 Lol, So.
Nuisance?
@@adnanchinisi7871 I think he used it for comedic effect, it's definitely funnier.
All great ingredients. I use it on my steaks and chicken regularly. My favorite sauce after Tabasco.
What a surprise to see Amy from The Vintage Space UA-cam channel in a video about Worcestershire sauce!
"Make it? We can't even pronounce it."
You know your sauce is good when you can't even say it's name.
Wuster sure.
Try Woostersheer with the 'oo' as in good. Glad to help!
My family pronounced it as, "Whoosh-ter-sheer" sauce.
All the British Empire returned home falling in love with the women, where as this posh army officer returned home falling in love with fish sauce, how romantic.
more like stealing indian recipe and calling it "my sauce"
coldogno7 Nobody owns recipes.
@@plorin3015 tell that to mr krabs
coldogno7 it's not the same sauce.. The original sauce obviously didn't include fermentation
He just created new form of sexual orientation
This is one of those bottles that sits in the back of the cupboard for decades and hardly ever gets used but on those rare occasions when you need it for a recipe it's indispensable, but I wonder if anyone at all has ever use a full bottle ?
I get through a good few bottles a year. Love it with cheese on toast.
I used about one bottle a year and I rarely cook. I used it on pretty much anything with meat in it.
Honestly, the mystery here is not how it's made but in how it's said.
My mouth was watering throughout the whole video. I love Worcestershire sauce.
Nate B. Me too! Only Lea and Perrins.
I love it even more now that I see all of the pickled, half rotten ingredients. So much savory goodness. What a flavor!
Love this video. Was raised on Worcesteshire sauce and I can't remember ANY time that I haven't had it in my home, EVER! GREAT STUFF!
Its a staple grocery item.
We have it in our house too but is rarely used.
@@davehenderson3739 the only thing I use it for is yakisoba sauce.
3 tbs Worcestershire
3 tbs Japanese soy
3 tbs ketchup
2 tbs sugar
@@ano_nym Yes we have an over ten year old bottle and still use it some times.
It is one of my favorite sauce in the world. for dipping or cooking are both wonderful
Really enjoyed this video. Secretly, I drink Worcestershire sauce from the bottle.
I absolutely love this sauce! It's crazy how this weird combination of ingredients (at first glance at least) can make such an amazing condiment 😋
I sometimes even have a few teaspoons of the sauce without anything else, tastes so fine (only the original Lea & Perrins though) 😁
Greetings from Norway and thanks to our British brothers and sisters for creating this amazing product 🇧🇻🇬🇧💕
Okay, so I'm not a weirdo for having a little sauce by itself sometimes. Phew 😅
Yum, marinated beef in it for years
People shit on anchovies, but don't realize how many goods are actually made with them. Them in pizza is great
When I open the fridge and see the bottle of sauce, I take little sips from the bottle
@Julia Winfield Yeah same here! :D
Also as a quick garnish, just take some corn/peas/beans/whatever frozen or canned vegetables you like, drown them in the sauce (and whatever additional spices you feel like) and heat the whole thing up. Goes very nicely with pretty much anything and often is the quickest option for completing a healthy and delicious meal. 😋
Well, I never knew Worcestershire sauce was made with anchovy. No wonder it tastes so good. It's a literal MSG bomb
Never read the ingredients?
Anchovy just tastes like salt cheaper to use salt instead
@@SamiLo2 Was that not implied in the original comment? Or do you just not interpret what you read
MSG is not unhealthy, by the way, so don’t worry!
Where are you getting MSG from Anchovies ? MSG comes from hydrolyzing vegetable Protein.
He might have fallen for a fish sauce but Amy caught my eye😍
Love Worcestershire sauce This was a great video glad I came across it.
"he fell in love, not with a woman but with a fish sauce" 😂😂
Well they both smell the same way some days
Love it. Gave up on pronouncing it. I call it what’s this here sauce.
Wust-er-sher Sauce 👍🏻
Woo woo sauce is what my mom calls it ellem mayo
Just call it Lea and Perrins sauce lol
Woo ster sauce
😂😂😂
This with melted mature cheddar on toasted loaf. Divine.
I'll drink a little raw now and then. I love this stuff more than a lot of family members. God bless Lea and Pearon, God bless England
I love Worcestershire sauce. I use it as part of my spice arsenal or in my marinades. It is especially good for burgers or meatloaf but it goes well with all meats. I always keep a bottle or 2 on hand.
I bet that's one of those places where you never know if somebody farted or not.
you won't notice anyway, not even a Tex-Mex & Indian cuisine dinner gut aftermath.
what do you think is in the special secret ingredients?
Bugs
ichaukan they just pass it as the sauce smell
@@butthole9580 Username checks out.
I like that there's a huge sequence of different machines, robot arms and conveyor belts doing 99% of the work... and then right at the end there's a woman transferring a few packs onto a different belt.
It’s one of the greatest flavors I’ve ever tasted. I can’t imagine eating beef without it.
I tried to escape from this recommendation, but it keeps finding me, so I’m giving in.
Literally just thought that exact thought as I clicked on the vid.
Me too
Dude 🤣🤣
When I say it, I feel like I have a small British accent.
English.
He even says it at the start.
JAJAJAJJA
We all do
No MeeSeeks
Vintage space chick made me proud, its like seeing ur teacher make it
I seem to rewatch this video like 3 times a year
Has anyone lived long enough to finish a bottle of Worcestershire Sauce?
What?? Of course. Dozens.
Ha. I too just use it in small doses, in marinades. Lasts ages, forever maybe.
Don't even have one
Not proud of it..but I eat that stuff on everything so I’ve definitely finished a bottle or two😂
The unwanted bacteria: Ugh i can't survive in these conditions, where is the manager?
Spoken like a true Karen!
Lol
"He's over there, next to the air lock. But I don't think he's accepting requests at the moment."
I had absolutely no idea what was in this sauce but it has always been my favourite. TIL!
Gotta admit, Lea & Perrin's is one of my go-to condiments; I always have it on hand at home.
Incredible how popular Worcestershire sauce is around the world. Makes me so proud to be English.
i like it btter than steak sauce on beef. absolutely delicious 🤤
In my country we literally call it "english sauce" haha
@@Fabiani930 which country is that? lmao
@@MegaMackproductions Portugal. Oldest alliance in the world bro haha
It's delicious.
So who was the guy who decided it was a good idea to put the year old anchovy sauce in their mouth.
Probably a victim of the munchies.
The Anchovies are 3 Years old. It was the Onions and Garlic that are stored for 1 year.
Italians and Southeast Asians use fish sauce. This has huge cultural influences. Tamarind is rarely seen in Western culture
This simpleton has the least idea of fermentation
The Romans invented an earlier form of Worcestershire sauce with the same concept consisting of fermented anchovies.
Me at 5 AM: Why, why shouldn't I actually see this video
Like HP sauce, it's one of those strong flavours I didn't like as a kid, but love now that I'm old.